Spiced Caribbean roast chicken

    Spiced Caribbean roast chicken

    50saves
    1hr55min


    199 people made this

    About this recipe: An otherwise typical roast chicken is given a Caribbean makeover with rum, lime juice and an array of spices.

    Ingredients
    Serves: 4 

    • 1 1/2 tablespoons fresh lime juice
    • 60ml rum
    • 1 tablespoon dark brown soft sugar
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground clove
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried thyme leaves
    • 1 (1.25kg) whole chicken
    • 1 tablespoon vegetable oil

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Extra time:10min resting  ›  Ready in:1hr55min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a small bowl, combine the lime juice, rum and dark brown soft sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
    3. Place in a roasting tin, and bake about 90 minutes, until the juices run clear. Baste the chicken with the lime-rum mixture every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

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    Reviews (2)

    Allrecipes
    3

    Hi Marsh8, many thanks for your review! The original recipe did say to "Baste the chicken with the sauce", but we've made it clearer by specifying "Baste the chicken with the rum-lime mixture". - 16 Apr 2013

    by
    3

    I tried this last night and overall it was good BUT the main problem was that the recipe didn't say what to do with the rum mixture. I mixed everything together and then put the chicken in a cooking bag leaving the chicken to crisp up at the end for 15 mins with the bag open. The taste was great but I'd like to know the "entire" recipe. Overall "Good effort" Thanks for the extra info! I've changed the rating to 4 stars as we ate the chicken cold the following day and it was even better than before - 12 Apr 2013

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